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Mozzarella & Sun-Dried Tomato Sourdough Bread

A rustic sourdough loaf infused with mozzarella and sun-dried tomatoes for a Mediterranean-inspired twist — chewy, cheesy, and full of flavor.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Bread, Snack
Cuisine: Italian, Mediterranean
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 500 g bread flour
  • 350 g water room temperature
  • 100 g active sourdough starter 100% hydration
  • 10 g salt
  • 2 tbsp olive oil
Mix-Ins
  • 100 g shredded mozzarella
  • 60 g sun-dried tomatoes chopped
  • 1 tsp dried basil or oregano optional

Equipment

  • Mixing bowls
  • Dutch oven
  • Proofing basket
  • Bench scraper

Method
 

  1. Feed your starter until active and bubbly before beginning.
  2. Combine flour and water, mix until no dry flour remains, rest 45 minutes.
  3. Add sourdough starter and salt, mix well using pinch-and-fold method.
  4. Perform 3 sets of stretch-and-folds every 30 minutes during bulk fermentation.
  5. Incorporate mozzarella and sun-dried tomatoes gently.
  6. Shape dough, place in proofing basket, cover and refrigerate overnight.
  7. Preheat oven and Dutch oven to 475°F (245°C).
  8. Score dough, bake covered 20 minutes, uncovered 25–30 minutes until golden.
  9. Cool at least 1 hour before slicing.

Notes

Store at room temperature up to 2 days or slice and freeze.